Someone shared this recipe on Facebook so I snagged it right away and made it for supper yesterday.
This recipe is easy and will cook slowly in the crock pot. Serve over rice with a side salad and your supper is ready. By the way I also have a little video showing the best way to peel fresh ginger.
Crockpot Cashew Chicken
Ingredients:
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat chicken with flour mixture.
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| Coat chicken with flour and black pepper. |
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
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| Brown chicken on both sides. |
Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
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| Ginger sauce. |
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| Chicken in crock pot covered with sauce. |
Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
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| Cook for four hours on low. ( I stopped at four--not eight.) |
If you like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.
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| Chicken with sauce and cashews added just before serving. |
In preparing the sauce, I needed ginger, and I wanted it peeled. Here's the best way to peel ginger.
Isn't that a nice trick?
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| Ready to eat. |
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